The silky and rich flavor of sablefish pairs beautifully with Asian flavors. Whip up this simple marinade in the morning and by dinner time you’ll be done in a flash. Or marinade for at least 30 minutes while you kick off your shoes and have a glass of wine. (Note: this also works well with halibut and salmon.)

Sea Forager member Lindsey Thomas whipped up this easy, beautiful, and tasty recipe courtesy of Anna Stockwell from Epicurious. Toss it together and taste SPRING!

Summer Cioppino with Graci Etna Bianco Sicily 2019 From our CSF site hosts at Bay Grape!

Sea Forager member Carol Hoover shares this colorful, flavorful dish from the Yucatan.

Sea Forager CSF member Clare Corthell makes a simple cast iron fish pie with leftover halibut scraps, hot water crust pastry and any fresh veg from our garden. The best pie in the world!

“Comfort food!!!! The fish is so lovely and tender, its fattiness works really well in this dish, sort of basting the rice a bit!” Sea Forager CSF member Stephen Pocock likes to whip up a simple veggie stir fry with his sablefish. It couldn’t be easier! Weeknight YUM.

CSF member Rosalind Kim shares her rockin’ Panko Pan Fried Rockfish recipe - simple and delicious. Dig in!

Sea Forager CSF member Erik Mayo shares an inspired recipe for local king salmon. Dig in!

Here’s a tasty simple recipe that will make a salmon burger-lover out of anyone!

CSF member Beryl Baker shares this ginger dill salmon recipe by way of Ali Slagle from the New York Times.

Another delicious sablefish recipe, this time by CSF member Rosalind Kim!

Herring enthusiast and Sea Forager champion William West shares his favorite herring recipe!

Enjoy Sea Forager CSF member Jenn Crane's Fresh cured salmon!

Shout-out to chewoutloud for this simple and super tasty swordfish recipe! “This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.”

Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Cook it like a steak! Enjoy this easy recipe from Alison Roman’s book Dining In

From bon appetit: “We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.”

Put your cooked rice and broccoli in a bowl, put your fish on the rice, your sauce on the whole shebang, sprinkle with scallions, cilantro and sesame seeds and voila! Dinner is served.

I usually start with about 4oz rock fish per person plus 2 mussels, 2 clams, 2 shrimp. If you have a chunk of Dungeness crab or scallops, add. This is the best way to use rock fish, in my opinion.